I thought these were very good. Although I did substitute Smart Balance Light for the butter, Splenda for the sugar, and Eggbeaters for the whole egg. Even so, they came out crispy on the outside and soft and tender on the inside. I also added 1/2 teaspoon of vanilla.

This recipe was very good. Although I used chicken legs instead of wings, and since I don't have an Actifry, I roasted them in the oven at 425°F and they turned out browned and crispy.

This was a hit tonight. Even my husband said it was very good, and he usually doesn't say much. I used fresh grated ginger instead of the ground ginger, and also added a little Mrs Dash Fiesta Lime seasoning.

This was really delicious! I did change a couple things up. First, I added mushrooms with the onions. Also, I browned the meat first. Removed from pan. Then did the onions and mushrooms in the same skillet with all the brown goodness. When I mixed in the spice paste, I then added the tomato paste and let it cook a little to take the raw taste out. Then added back in the beef and then the stock. Since I used a small eye of round roast, I finished it covered in the oven at 350°F for 2 hours, since it's a tough meat. I was afraid it would stick and burn on top of the stove. I checked on it after an hour to see if it needed more stock, which it did. It came out tender and very flavorful. This is a keeper.

Made this today to serve with orzo pasta. Although I didn't have any fresh oregano, I used 1/2 teaspoon dried. And I used grated parmesan instead of feta, since it's lower in potassium. It is excellent!

Just got some first-of-the-season local strawberries. I made these scones with some of them. They are so flaky and tender. These will be a repeat recipe for sure!

These turned out beautiful. I didn't have any crushed pineapple in the cupboard, so I put some pineapple chunks in the food processor with some juice and it came out fine. I also sprinkled some turbinado sugar on top before baking. I got 6 jumbo muffins, but probably could've gotten 12 cupcake-size muffins.

I'm not adding stars simply because I haven't tried the recipe. But since I'm watching my sodium, I was interested and contacted a scientist that I've written before. He said that if you use ginger ale or any liquid that has dissolved sugar in it, it will take considerably longer. It would be best to just use any liquid that has no sugar in it, and let it marinate for at least 24 hours to get the most salt out.

I used your recipe in my hamburger cabbage casserole tonight. Since I'm watching sodium also, I got rid of all my canned soups. It was very good. Thanks a lot.